Description
A delightful dish perfect for warm days, combining fresh zucchini, tomatoes, chicken, and spaghetti, showcasing the flavors of summer.
Ingredients
Scale
- 8 oz Spaghetti
- 2 Chicken breasts, diced
- 1 Zucchini, sliced
- 2 Tomatoes, cut into quarters
- 1/2 cup Basil pesto
- 1/4 cup Parmesan cheese, grated
- 2 tbsp Olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the spaghetti in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through.
- Add the sliced zucchini and quartered tomatoes to the skillet. Cook for about 5 minutes until the vegetables are tender.
- Combine the cooked spaghetti with the chicken and vegetables in the skillet. Stir in the basil pesto until the pasta is well coated.
- Season with additional salt and pepper, if needed.
- Serve in bowls, garnished with grated Parmesan cheese.
Notes
This dish can be served warm or at room temperature. It pairs well with a side salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, chicken, zucchini, summer recipe, quick meal